Little Japan

Observed shrimp in prep top cooler at 60F. Shrimp had been thawed previously under running water and were not cooling at a rate fast enough to achieve 41F within 4 hours of production. Advised PIC to move shrimp to freezer to rapidly complete cooling process. Shrimp reached 28F within allotted time.

Observed chicken at 109F on prep table next to grill area. PIC stated chicken was cooked at 10 am and was held using TPHC. PIC could not provide written procedures for TPHC for chicken. PIC discarded chicken.

Observed chlorine sanitizer buckets across kitchen below minimum concentration or lacking concentration. Advised PIC that chlorine sanitizer solutions must be between 50-100ppm. PIC and employees remade solution to proper concentration. Concentration at completion 50ppm.

Observed previously frozen fish bearing a label indicating it is the be kept frozen or removed from ROP immediately upon removal from freezer, thawing in the walkin cooler. ROP was still intact. Advised PIC that ROP fish must be removed from bag prior to thawing. PIC removed fish.

Observed wash solution at dishmachine at 112F. Advised PIC that wash temp must be 120F in a sanitizing dishamchine.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. Note: Observed raw salmon in ROP still inside their packaging while in the process of thawing. Informed PIC that that had to be removed from the reduced oxygen environmental prior to thawing if thawing under refrigeration.

511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. i) At least 6 inches (15 cm) above the floor. Note: Observed containers of chicken, and feed on the floor of the WIC. PIC immediately moved them to a shelf to prevent contamination.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); Note: Observed bowls being used as scoops for raw chicken, raw beef, raw chicken, and raw shrimp in the prep top cooler. PIC was informed that a bowl is not an approved scoop to use. She stated they would purchase more scoops with handles and no longer use the bowls as scoops.

511-6-1.05(3)(h),(i) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing.

1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf

2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf

(i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf Note: Observed no testing device for the QAC present in the facility. Facility had chlorine test strips and switched the sanitizer to bleach until they get new QAC test strips.